Garlic is a point of contention between me and the world. Garlic and onion. I love them, but the potent combination of either of those + my mouth is not something the world (I’m sure) wishes to have.
For years, I avoided onion and garlic like the plague (before I realized how delicious they made everything.) Now, they present a bit of a first-world struggle: to eat or not to eat? One leads down the road of appropriately kissable breath whereas the other leaves me with the dreaded Onion Hangover.
Judging from the judgey looks I’ve received when discussing this, I may be the only one in the world this happens to…but when I eat raw, or sometimes even cooked onions, I’ll end up with these onion breath fumes that last throughout multiple teeth brushings, gum, mints, other strong-tasting foods, you name it. And I’ll wake up the next morning with residual onion breath. Thus: the Onion Hangover. G R O S S.
Pickled onions are a game-changer*! And they are AWESOME in salsa!
I tried Bon Appetit’s technique for quick pickled onions last weekend while Erik and I worked on attempting this ridiculous shrimp taco. With the rest of the batch, I threw together a quick salsa and the pickled onions were a surprising winning addition!
I didn’t expect the pickled aspect to make such a huge difference, but it imparts an unexpectedly addicting sweetness, cut by the tang of lime juice. The other components of the salsa—ripe, juicy tomatoes for the base, cucumber for crunch (bell peppers would also be great), corn for meatiness, avocado for creaminess, and spices make this a star of a salsa for tacos.
This is the perfect way to dress up a simple breakfast taco–so much flavor, color and nutrition! Toss this salsa in a lightly warmed corn tortilla with a freshly fried or scrambled egg and dinner is suddenly amazing!
*As far as I can tell, the reason why these are so much more awesome than raw or cooked onions is because once cut and soaked in vinegar, the sulfur compounds from the onion are dispersed into the soaking liquid.
- ½ onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 3/4 teaspoon salt
- 1/2 tablespoon sugar
- 1 large tomato, cubed
- ¼ English cucumber, cubed
- 1/3 cup corn
- 1 small avocado, cubed
- cilantro (optional)
- ¼ teaspoon salt
- ¼ teaspoon cumin
- few grinds pepper
- juice from half a lime
To pickle the onion (make at least an hour before you want to make the salsa, up to 2 weeks before):
Whisk apple cider vinegar, water, salt and sugar together until salt and sugar dissolve (note: mine didn’t really dissolve all the way). Add onion and let sit for an hour at room temperature (mine sat in a glass measuring cup uncovered for slightly over an hour). Drain, cover and chill until ready to use.
To make the salsa:
Combine the onion, tomato, cucumber, corn, avocado and cilantro, if using. Top with salt, cumin, pepper and lime juice. Toss gently to combine.
To make breakfast tacos:
Warm corn tortillas in a pan (no need to grease) over medium heat. Top with a fried egg, salsa, cilantro, and EAT!